Talam Kacang Merah
Talam refers to a tray or in Malay, a dulang whereas Kacang Merah means Red Beans or in this case Red Mung Beans. So I guess the name refers to Red Mung Bean cake in a tray. But you may say isn’t a cake a kueh in Malay? Honestly, though I am a Malay, I am just as confused between a kueh and a talam. As far as I know, a kueh in Malay typically refers to a snack or dessert. So my guess is, back then it was given this name due to the fact that this kueh is cooked in a metal tray or some may say a wide cake pan which was also used as a tray for serving. Well at least that’s my take on this issue.
I hope I didn’t confuse you with my explanation. Now, the word kueh is more well-known than a talam so you will be understood if using just the word kueh.
I have explained to you the characteristics of traditional Malay kuehs in my previous post and Talam Kacang Merah is no different. It is a steamed cake, made primarily of rice flour, coconut milk and sugar. It has two layers, one of which contains red beans and is sweet and is usually the bottom layer. The top layer is usually unsweetened, in fact, has a tinge of saltiness, to balance the sweet bottom layer. This top layer is usually thinner than the bottom layer. As for the color, you can color both which ever way you want but rule of thumb is to color each layer differently.
Serimuka aka Putri Salat
This is a Malay traditional cake. It is one of the most common cakes you can find in Singapore. There are several common characteristics you will notice in most traditional Malay cakes. They are mostly steamed cakes and almost all makes use of coconut milk because coconuts are aplenty in this region and use rice flour instead of wheat flour because rice is easily and more commonly available in this region.
Traditionally, I was told, rice flour were home-made. The women would soak the rice overnight then drained and grounded to a paste the next day. It will then be wrapped tightly in a piece of cloth. A heavy object is then placed on top of it to exert pressure and squeeze out the water making it to become dry.
But we have come a long way since and now we can buy rice flour in packets from the supermarket. Thank God for that 🙂
Today I will be sharing the recipe for Serimuka or Putri Salat. It is an easy cake to make but there are no shortcuts. This cakes like most Malay cakes, have two layers. The rice layer at the bottom and the custard topping on top. Please see the recipe below.
Colorful Kueh Lompang
My daughter had an Eid celebration in her school. Days before the event she kept reminding me to bake something for her to bring to class. The refreshment for the event is supposed to be potluck. So I had to come up with something fast.
I decided to make Kueh Lompang because it is sweet and colorful and the children will love it. It is also a simple dessert to make. On the day of the event, I made the Kueh Lompang and she brought it to school. It was a hit. The kids loved it and there were no leftovers.
Kueh Lompang is a traditional Malay cake. It is usually the size of a small cup with a little dent or a small well in the middle. It is a sweet cake topped with steamed grated coconut that had been seasoned with little salt. This is to balance the sweetness of the cake and give it a creamy taste. It is a colorful cake.
The cooking method is by steaming the batter in little cups until cooked or firm. To store any leftovers, the cakes should be stored in the fridge in an airtight container. You need to microwave it if you intend to eat it after it has been chilled. Store the grated coconut separately from the cakes.
It is great for children’s parties and you can add flavor to the batter.
The thick gravy and yellow egg noodles will fill you up. The portion served at hawker centers are usually too much for my small appetite. Mi Rebus is very popular among many, how else could the dish survived till today and offered by many food stalls in Singapore? It is usually available as breakfast. But it can also be eaten at lunch or dinner.
Literally, Mi Rebus means blanched or boiled noodles. The yellow egg noodles are blanched in hot water before pouring the thick gravy over it and garnished with blanched bean sprouts, fried pieces of firm tofu or beancurd, sliced green chillies, sliced spring onion, halved calamansi lime, fried shallots, halved boiled egg (eggshell removed of course) and sometimes a dash of dark soy sauce or pieces of beef. The thick gravy is sweet and spicy. It is a meat, fermented soybean, mashed sweet potato and grounded peanut combination.
Mi Rebus is said to have originated from Indonesian but there are little similarities to have been so. Probably over time, the dish has evolved to suit the local tastebuds and become what it is today. Please see my recipe below.
Mee Siam is a Malay traditional snack. It’s main ingredients are vermicelli, salted soybean or taucu (pronounced as tau-cheo), chilli paste, tamarind juice and a little bit of sugar. It is usually garnished with fried beancurd, chives, spring onion, halved calamansi and boiled egg.
It is sour and spicy yet slightly sweet. Confused yet? You have to try it to know what I mean. This dish can be easily found in most Malay foodstalls sometimes even Chinese and normally sold only in the morning as a breakfast meal.
There are many variations of Mee Siam. The most common is the dry version of Mee Siam and Mee Siam with gravy. So as you can guess I will be posting Mee Siam recipe today. Continue reading
Traditional Kueh Makmur
Hmmm..I don’t really know the English translation for this cookie’s name however I do know that makmur in Malay is ‘prosperous’ in English. And maybe kueh makmur is just a name and does not mean anything. Anyone care to shed some light?
By far, this is the most difficult biscuit or cookie (I always don’t know which word suits best so I will refer to all kueh as cookie in my blog).
Ok, where were we? Oh yes, I spent a sleepless night trying to finish this cookie. I have never in my entire life, dozed off trying to make a cookie but it happened. I was truly exhausted and it was taking too long. I ‘accidentally’ dozed off for a second or two.
There I was in the middle of the night, alone, sitting by the kitchen table with bowls of raw dough waiting its turn to be shaped. Waiting its fate. As I was just about to start, it began to rain. Light showers first then the thunders came but it did not deter me. Once I have completed everything, it was already time for sahur (pre-dawn meal before the fast starts). Continue reading
“Selamat Aidilfitri pada saudara serta saudari, setahun hanya sekali merayakan hari yang mulia ini…” As I listened to this song by Saloma it lifted my spirits and I seem to enjoy more in whatever I am doing and I just can’t help myself but hum along with it. We are just two days shy of the celebrated Hari Raya and I can’t wait for the big day to come. I hope my Muslim readers look forward to it too.
Honestly, I have a backlog of recipes I want to share with you but just couldn’t find the time to type and post recently. But now that I have completed all my baking, I have spare time to blog.
The recipe today as my title suggests is Kueh Tart or Pineapple Tart. It’s a popular cookie found in most Malay Muslim household during the Hari Raya celebration and also during Chinese New Year celebrated by the Chinese in Singapore. Continue reading